Blueberry Pie in a Jar2 Reviews
- Prep: 20 min
- Cook: 20 min
- Ready In: 4 hr 40 min
“This is an excellent way to can blueberries for a quick and easy pie. It's virtually identical to the costly canned pie filling found in the grocery store.” - by Patricia Canerdy
Original recipe yields 7 quart jars
- Place the blueberries, sugar, lemon juice, salt, and 8 cups of water into a large, non-reactive pot, and bring to a boil over high heat. Dissolve the cornstarch in the remaining 2 cups of water, and stir into the boiling blueberries until thickened. Cook and stir for 2 minutes more.
- Ladle into 7 sterilized quart jars with lids and rings. Process in a pressure canner for 5 minutes at 5 pounds of pressure. Remove jars from the canner and place on cloth-covered or wood surface, several inches apart, until cool. Once cool, press top of each lid with finger, ensuring that seal is tight (lid doesn't move up or down at all). Sealed jars can be stored for up to a year.
Amount Per Serving (42 total)
- 160 cal
- 0.4 g
- < 1%
- 41 g
Based on a 2,000 calorie diet
Reviews (2)Rate This Recipe
"This recipe is a winner with me I pick wild blueberries and cranberries and others that are around. And have used this recipe on both it's nice to go to the pantry and pull out the jar. This will be u..." See moresed over and over in my house. thanks Patricia for sharing:)"
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